Ingredients:

• 2 bunch amaranth leaves | dantina soppu 

• 1 cup masoor dal 

• 1 large onion, chopped 

• 5 - 6 garlic 

• 2 tomatoes 

• 7 - 8 chillies or as per taste 

• 2 tbsp coriander, chopped

• 4 cups water (Extra water if required)

• Salt to taste

  For tempering:

• 1 tbsp oil

• 1/2 tsp mustard seeds 

• 1/2 tsp cumin seeds 

• 1/4 hing 

• 3 dried red chillies 

• 3 garlic

• Few curry leaves  

• Hing (Optional)

Method:

1. Clean and chop the amaranth leaves finely and set them aside. (I'm not using any stems in this recipe.) 

2. In a large pot, add the washed dal, onion, garlic, chillies, coriander, and amaranth leaves.  

3. Add water, cover, and cook for 10 minutes. 

4. Then add salt and mix well.

5. Cove and cook until the dal is tender and the leaves are blanched. 

6. Mash it with a ladle or blend it with a blender. 

7. Stir everything well and let it simmer for a minute on low heat. 

8. Heat the oil in a small pan, add the mustard seeds, and let them splutter. 

9. Add the cumin seeds, hing, dried red chillies, stir for a few seconds, and add garlic. 

10. Saute the garlic for 30 seconds, then add curry leaves and stir. 

11. Now pour the tempering over saaru and mix well. 

12. Enjoy the village-style massoppu saaru with ragi mudde or hot rice.